Mindful Sodexo 
This vegetarian-friendly pasta dish has a rich, flavorful mushroom sauce that tastes decadent but is low in calories and loaded with fiber.
Tip: Use a nonstick pan when cooking mushrooms. Because they’re like little sponges, they will soak up any oil you would use to sauté them.
Nutrition Facts:
Grams per
serving: 347 g, Calories: 450, Carbs: 75 g, Protein: 27 g, Fat: 9 g, Sat. Fat: 3.5 g, Sodium: 540 mg, Fiber: 10 g
serving: 347 g, Calories: 450, Carbs: 75 g, Protein: 27 g, Fat: 9 g, Sat. Fat: 3.5 g, Sodium: 540 mg, Fiber: 10 g
Whole Wheat Fettuccine With Mushroom Ragu
- 3 portobello mushrooms
- 2 (8-ounce) containers sliced white mushrooms
- 12 ounces whole wheat fettuccine or whole wheat linguine
- 3 ounces fat-free cream cheese, cut into pieces
- 1 cup fat-free sour cream
- 2 teaspoons fresh thyme, divided
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup reserved pasta water
- ¼ cup shredded Parmesan cheese
- 1. Bring large pot of water to boil over high heat to cook pasta.
- 2. Clean portobello mushrooms: Remove and discard stems from each mushroom. Then, using spoon, scrape black gills from underside of each mushroom and discard gills. Cut each portobello mushroom in half; thinly slice each half.
- 3. In large nonstick pan over high heat, add portobello mushroom slices. Stirring constantly, cook until portobello mushrooms are softened, 4 to 5 minutes. Reduce heat to medium-high and add in sliced white mushrooms. Stirring occasionally, cook until white mushrooms are also soft, 10 to 12 minutes.
- 4. Meanwhile, add pasta to boiling water. Cook for amount of time package directions indicate for al dente. Reserve ½ cup pasta water for later use and drain pasta in colander.
- 5. When mushrooms are softened, reduce heat to low and stir in cream cheese, sour cream, 1 teaspoon fresh thyme, salt, and pepper. Stir and let cook 1 to 2 minutes until cream cheese is melted. Stir in reserved pasta water and remove from heat.
- 6. Add cooked pasta into the sauce and use tongs to combine. Divide into 4 portions, garnishing each portion with Parmesan cheese and remaining fresh thyme. Serve.
